- The Cook is responsible to assist the Demi Chef and Chef de Partie in running his/ her assigned section within his/ her culinary outlet and on demand in any other area of the culinary operation
- The Cook mission and intent is to take full responsibility for the food quality and presentation of his/ her assigned outlet kitchen section and on demand to assist other areas of the hotel culinary operation
- The Cook has to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of kitchen and related kitchen staff within his/ her assigned kitchen section, kitchen outlet or other parts kitchens of the hotel culinary operation
- The Cook has to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by him/ herself and his/ her subordinates
- The Cook needs to be cost conscious and quality orientated and has to have the ability to pass this on to his/ her subordinates
- The Cook will cooperate with the other section within the kitchen outlet or entire kitchen department operation logistically, organizationally and coordinate accordingly with any supporting kitchen department
- The Cook is responsible to comply at all times, the standard recipes, quality requirements, stocks, and techniques of his/ her kitchen and within the kitchen outlet, and communicates with Chef de Partie and supporting kitchens’ status, shortfalls and trainings needs
- The Cook will maintain and improve guest satisfaction and quality at all times
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